Category Archives: Barb Freda

Sometimes I find little tidbits and odd facts that I want to share with you, and I thought December would be a fun time to do this, especially since these tidbits have a link to the holidays. Mincemeat—a true mincemeat, that is—really does have meat in it. Mince is the word used in Britain for ground beef. Centuries ago, meat was preserved by combining mincemeat with a blend of spices, beef fat (suet), vinegar and fruits. These days, you rarely … continued…

Maybe you are dreaming about tender young shoots of asparagus, that early sign of spring, but I am digging into hearty winter vegetables with a vengeance. Here are a few of the winter vegetables that are getting a lot of play on our table now (and for the next few months). Roasted Cauliflower with Indian Spices. I had been roasting cauliflower florets for a while—toss the florets with some olive oil, salt and pepper and roast until golden brown and … continued…

Microplane Box Grater ($34.95) If you’ve read this blog for any length of time, you know how I love my microplane grater—it makes every list of kitchen must-haves that I’ve ever written. Well, I just got word that Microplane is making a box grater. I cannot justify replacing the sturdy box grater currently in my drawer, but if I ever DO have to replace a box grater? Or if I want to help my kids stock their kitchens with great … continued…

Steak is always our holiday meal, and I am always looking for new ways to make it great and a little bit decadent while not letting it be too, too indulgent. This dish includes some of our favorite flavors and flavor combinations. Steak, mushrooms, thyme, spinach, red wine … what more could you ask? I like to serve this with simple roasted red potatoes and plenty of green salad. Prep time: About 15 minutesCook time: About 20 minutes (time to … continued…

In our house, we love the classic Pennsylvania Dutch style dumpling, which is more of a noodle. If you order chicken pot pie in Pennsylvania Dutch country, in fact, you’ll get chicken in a thick broth with this style of noodle NOT chicken in a pastry crust. This is hearty and filling and satisfying. Don’t be intimidated by making the dumplings/noodles—it really takes only minutes. DO pay attention to the instruction about adding the dumplings one by one or you’ll … continued…

This is just a rich beef almost soup. Serve it over some boiled potatoes in a bowl, because you will want to get every saucy drop of this paprika-rich broth. Browning the beef with the onions and spices before putting them into the slow-cooker adds a depth of flavor that makes this step worth it. Prep Time: About 20 minutes Cook Time: 6 to 8 hours in Slow Cooker Serves: 8 2 tablespoons vegetable oil 2 slice bacon, chopped 2 … continued…

Laura’s Lean Beef Instead of Turkey? Of course. Yes, of course, turkey is tradition. It is what the history books say was served up on that first Thanksgiving, after all, and according to historical records, including a letter written by William Bradford, who was there, it’s true. There was turkey. But apparently, there was also venison. And we like to think, if there had been some cattle around? There would have been beef, as well. So who are we to … continued…

You read the five rules I think you can break, right? Now here are five rules I really do NOT break in the kitchen. 1. Put food away after cooking. Yes, pretty quickly—meat spoils quickly, even on your kitchen counter in the dead of winter (more quickly, of course, outside in summer heat). Here’s my story: I was pretty cavalier about food safety until I made myself sick. I had some barbecue one night and must have delayed in putting … continued…

I get questions periodically that surprise me. The answers to these questions are so much part of my cooking approach that I have forgotten that not everyone is as comfortable in the kitchen as I am. And lest you think I am saying I never make mistakes, jump back from THAT conclusion right away. I turn out some … well, if not inedible, certainly at times pallid-flavored dishes. But enough about my dark secrets. Here are five rules you can … continued…